Ingredients

• 1/2 cup sliced almonds

• 1/2 cup whole almonds

• 1/2 cup finely ground polenta flour (farina per polenta)

• 1/2 cup unbleached flour

• 1 ½ tablespoons cornstarch

• 1 teaspoon baking powder

• 1 teaspoon salt

• ¾ cup (1½ sticks) unsalted butter, room temperature, plus 2 tablespoons melted

• 1 ¼ cup sugar divided

• 3 large eggs

• Zest of 1 orange, plus 3 tablespoons freshly squeezed orange juice

• ½ teaspoon vanilla extract

Method

• Spread sliced almonds on a half-sheet pan lined with parchment and bake until golden brown and fragrant, about 10 minutes. Set aside to cool.

• Place whole almonds in the bowl of a food processor fitted with a metal blade and process until finely ground. Transfer to a medium bowl; whisk in polenta, flour, cornstarch, baking powder, and salt. Set aside.

• In the bowl of a stand mixer fitted with a whisk attachment, cream butter and 1 cup sugar until the color and texture of whipped cream, about 20 to 30 minutes. Add eggs, one at a time, mixing after each addition. Continue beating 10 more minutes.

• Add orange zest, orange juice, and vanilla.

• With a rubber spatula gently fold dry ingredients into egg mixture.

• Spread melted butter on the bottom and sides of a 9-inch spring form pan. Pour batter into prepared pan. Smooth top.

• Bake 30 to 35 minutes, until cake tester comes out clean. Do not overbake, or the cake will be very dry. Transfer pan to a wire rack to cool; then invert cake onto another wire rack and reinvert cake onto a serving plate.

• Heat 4 tablespoons sugar in a small frying pan until caramelized, about 5 minutes.

• Pour caramelized sugar over cake’s surface and spread with a silicon basting brush.

• Top with toasted almonds while sugar is still syrupy. Avoid burning your fingers.

• Let cool completely before serving.

  Delicious with whipped cream or with Crème Fraîche.